There’s something irresistibly comforting about the aroma of freshly baked Classic Banana Nut Muffins wafting through your kitchen. These golden, tender muffins are studded with crunchy walnuts and bursting with the natural sweetness of ripe bananas. In just 20 minutes of prep, you’ll create a treat that’s perfect for breakfast, snacking, or sharing with loved ones.
With a moist, fluffy crumb and a satisfying crunch in every bite, these muffins are a delightful balance of textures and flavors. Ready in under 45 minutes, they’re an effortless way to turn overripe bananas into a crowd-pleasing masterpiece. Warm from the oven, they’re pure bliss—simple, wholesome, and utterly delicious.
Ingredients for Classic Banana Nut Muffins
- Streusel Topping:
- 6 tablespoons old fashioned rolled oats
- 5 tablespoons all-purpose flour
- 2 tablespoons dark brown sugar
- 2 tablespoons butter, softened
- ¼ teaspoon ground cinnamon
- Banana Nut Muffins:
- 1½ cups (7½oz/213g) all-purpose flour
- ½ cup (2½oz/71g) whole wheat flour (can substitute with all-purpose flour)
- ⅔ cup (4 oz/115g) dark brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup (7oz/218g) mashed, ripe banana (about 2 bananas)
- ¾ cup (6floz/170ml) milk (any type works)
- 3 tablespoons flavorless oil (canola, sunflower, etc.)
- 1 teaspoon vanilla extract
- 1 large egg
- ¼ cup (1¼oz/25g) chopped walnuts (optional, or substitute with pecans)
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Make the streusel topping: In a small bowl, mix all streusel ingredients with your fingers until well combined. Set aside.
- Prepare the dry ingredients: In a large bowl, whisk together all-purpose flour, whole wheat flour, brown sugar, baking powder, cinnamon, and salt.
- Combine the wet ingredients: In a separate bowl, mash the banana with a fork, then add milk, oil, vanilla, and egg. Mix well.
- Mix wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined (a few lumps are okay). Gently fold in the chopped walnuts.
- Fill the muffin cups: Spoon the batter into the prepared muffin cups, filling them to the top. Sprinkle generously with the streusel topping.
- Bake: Place the muffin tin on the upper middle rack of the oven and bake for 25-30 minutes, or until a knife inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack.
- Store: Keep muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months. Defrost in a warm oven (300°F/150°C) or microwave.
Storage and Reheating Tips
These Classic Banana Nut Muffins stay fresh in an airtight container at room temperature for up to three days. For longer storage, wrap them individually in plastic wrap and freeze for up to two months. To reheat, pop them in a 300°F (150°C) oven for 10 minutes or microwave for 15-20 seconds for a warm, fresh-from-the-oven taste.
Recipe Variations to Try
Switch things up by swapping walnuts for pecans or adding chocolate chips for a sweet twist. For a healthier option, replace the oil with unsweetened applesauce and use almond milk instead of regular milk. You can also experiment with adding a handful of shredded coconut or dried cranberries for extra flavor and texture.
Time-Saving Tips for Busy Bakers
Prep your streusel topping and dry ingredients the night before to save time in the morning. Use a cookie scoop to evenly distribute the batter into the muffin cups, ensuring consistent baking. If you’re short on ripe bananas, microwave unpeeled bananas for 30 seconds to soften them quickly.
Equipment Guidance for Perfect Muffins
Use a sturdy muffin tin to ensure even baking and prevent warping. A silicone spatula works best for gently folding in the walnuts without overmixing the batter. For the streusel topping, a pastry cutter or fork can help blend the butter into the dry ingredients if you prefer not to use your fingers.
Serving Suggestions for Any Occasion
Enjoy these muffins warm with a pat of butter or a drizzle of honey for breakfast. Pair them with a cup of coffee or tea for a cozy snack. For a dessert twist, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Classic Banana Nut Muffins
Ingredients
Streusel Topping
- 6 tablespoons old fashioned rolled oats
- 5 tablespoons all-purpose flour
- 2 tablespoons dark brown sugar
- 2 tablespoons butter, softened
- ¼ teaspoon ground cinnamon
Banana Nut Muffins
- 1½ cups all-purpose flour 7½oz/213g
- ½ cup whole wheat flour 2½oz/71g
- ⅔ cup dark brown sugar 4 oz/115g
- 2 teaspoons baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup mashed, ripe banana 7oz/218g (about 2 bananas)
- ¾ cup milk 6floz/170ml
- 3 tablespoons flavorless oil (canola, sunflower etc.)
- 1 teaspoon vanilla extract
- 1 large egg
- ¼ cup chopped walnuts 1¼oz/25g
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Streusel Topping: In a small bowl, prepare the streusel topping: with your fingers, mix all the streusel ingredients together until well combined. Set aside.
- Banana Nut Muffin Batter: In a second bowl, whisk your dry ingredients together: all purpose flour, whole wheat flour, brown sugar, baking powder, cinnamon and salt.
- In a third bowl, combine the wet ingredients: mash the banana with a fork, then add the milk, oil, vanilla and egg.
- Combine the wet and dry ingredients until mixed, a few lumps are ok. Fold in the chopped walnuts.
- Spoon batter into prepared muffin cups until full and then sprinkle with the streusel topping.
- Bake on an upper middle rack in the oven for 25-30 minutes, or until a knife inserted into the center of a muffin comes out clean.
- Let cool for 10 minutes before removing from the tin.
- These muffins can be stored at room temperature in an airtight container for up to three days. For longer storage, you can freeze them for up to 2 months. Defrost in a warm oven (300°F/150°C) or just pop in the microwave.
